"Marseille, exists in Kalamata. Traditional product of the era are the well known black Kalamata olives. Plus, the factories of the Karelia Tobacco Company operate in Kalamata since 1888. Kalamata has a Mediterranean Climate (Csa) with mild, and wet winters and dry, hot summers. Kalamata receives plenty of precipitation days in winter. Summers are very hot and dry. The maximum temperature ever recorded at Kalamata is 45,6 °C and the minimum ever recorded is -5 °C. Kalamata is accessed by GR-7/E55/E65 in the west and GR-82 runs through Kalamata and into the Taygetus. The motorway to Kalamata from Tripoli is"
"The pudding-like version of kalamai has a very creamy, soft texture. This pudding is served just as a piece of pie is served. The gelatin-like recipe does yield a dessert that is firm like Jell-O. It can be eaten with fingers. Both versions of kalamai have a very distinct coconut and masa harina flavor. Kalamai (dessert) Kalamai is a traditional Chamorro corn / coconut pudding, sometimes referred to as coconut gelatin (though no gelatin is actually used). Original versions of kalamai called for masa harina, coconut milk, sugar, and water. Subsequently, cornstarch was used to thicken the dessert. Red or"
"cuisine using khyma rice instead of basmati rice. This biriyani is known as Thalassery biriyani and is the only variety of biriyani in Kerala. Snacks: upperi, payasam, banana fry (ethaykkappam or pazham pori), ullivada, kozhukkatta, avalosunda, unniyappam, neeyyappam, unnaykka, thira, churuttu, boli, modhakam, paal vazhaykka, cutlets, halwas, cakes, vattayappam, kinnathappam, and irattymadhuram Breakfast: puttu (with banana or kadala curry, egg curry, or beef fry), Appam (velayappam, palappam) with curry, vegetable stew, fish molee, chicken or mutton stew, beef curry, duck roast, pork masala, and idiyappam, pidi with mutton curry or chicken curry, porotta with chicken curry or mutton curry, idli,"
"Parmotrema perlatum Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres. Typically used in meat dishes like nahari (Paaya), Bombay biryani, Goan meat stews, it is also used in vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables. Some of the other names for it include ""shaileyam"" in Sanskrit, ""kalpasi"" in Tamil, ""Dagar da Phool"" in Punjabi, ""dagad phool"" in Marathi, ""Raathi Pootha"" (Banda puvvu) in Telugu ""Kallu"
"to the Islamic influence and the recipe gradually evolved into Thalassery biryani. Thalassery Falooda is a regional variant of the Persian dessert. This is a cocktail of fruit salad, dry fruits such as black current, pista, cashew, almond (badam), rose milk and vanilla ice cream. The Asian Green Mussel (Perna viridis) cuisines are favored in Thalassery dishes. The mussel is called Kallu-mma-kaya (fruit on the stone) or kadukka. They grow on rocks in contact with the sea. Other dishes include Kallummakaya porichathu (fried mussel), Arikkadukka (Stuffed-in-shell mussel, steamed and fried), Kallumakkaya Ularthiyath or Mussel Stir Fry, Kallumakkaya Varattiyathu, mussel pickles."
"pig), ""longganisa"" (Philippine sausage), ""tapa"" (cured beef), ""torta"" (omelette), ""adobo"" (chicken or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), ""kaldereta"" (meat in tomato sauce stew), ""mechado"" (larded beef in soy and tomato sauce), ""puchero"" (beef in bananas and tomato sauce), ""afritada"" (chicken or pork simmered in tomato sauce with vegetables), ""kare-kare"" (oxtail and vegetables cooked in peanut sauce), ""pinakbet"" (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), ""crispy pata"" (deep-fried pig's leg), ""hamonado"" (pork sweetened in pineapple sauce), ""sinigang"" (meat or seafood in sour broth), ""pancit"" (noodles), and ""lumpia"" (fresh"
"Kalamai (dessert) Kalamai is a traditional Chamorro corn / coconut pudding, sometimes referred to as coconut gelatin (though no gelatin is actually used). Original versions of kalamai called for masa harina, coconut milk, sugar, and water. Subsequently, cornstarch was used to thicken the dessert. Red or green food coloring may be used to color the kalamai, followed by a sprinkling of cinnamon on the surface. A few recipes have added vanilla for additional flavoring. The kalamai mixture, once thickened, is traditionally poured into a low rimmed tray to a half inch thickness. This dessert is cooled, then sliced into squares."
"Kaala masala Kaala masala is a Maharashtrian spice mixture (masala). The Maharashtra region has quite few varieties of masala which distinguishes Maharashtrian food from other aromas and flavours of India. Stronger and spicier flavours are significant aspects of Maharashtra. This special masala makes it easy to prepare Maharashtrian items like usal, varan and masala bhat. Some of the main ingredients of kaala masala are cumin seeds, coriander seeds, clove, cinnamon sticks, kalpasi, coconut, sesame seeds and chillies. ""Kaala"" means ""black"" in the Marathi language and this refers to both the colour of the final masala and the ingredients which it"
"(raw or sprouted), cashew and peanuts. For a variation called ""masala upma"" (known as 'Kharabath' in Karnataka), sambar masala or garam masala is added along with red chilli powder, instead of green chillies. This variety is more popular in Karnataka, Maharastra, Tamil Nadu and parts of Andhra Pradesh and is usually served in South Indian restaurants. Whole wheat or wheat dalia (cracked wheat) is known for its nutritional benefits. In Tamil Nadu Samba Wheat rava (Traditional Wheat) is used and is very popular in Coimbatore region where it is had as breakfast or dinner. Usually eaten with Banana and Ghee"
"Matta rice Kerala Matta rice (also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red parboiled rice) () is an indigenous variety of rice grown in Palakkad district of Kerala, India. It is different from brown rice. It is popular in Kerala and coastal Karnataka in India and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice. The robust and earthy flavour of Red Matta makes it suitable to accompany lamb, beef or game meats. Kerala Matta rice has been historically popular due to its rich and unique taste. It"
"hoovu"" in Kannada and ""patthar ke phool"" in Hindi, ""Bojhwar"" in northern India. Parmotrema perlatum Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres. Typically used in meat dishes like nahari (Paaya), Bombay biryani, Goan meat stews, it is also used in vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables. Some of the other names for it include ""shaileyam"" in Sanskrit, ""kalpasi"" in Tamil, ""Dagar da Phool"""
"region. Thalassery is known for its biryani (in local dialect, biri-yaa-ni) Unlike other biriyani cuisines Thalassery biryani uses Kaima/Jeerakasala rice instead of the usual basmati rice. The influence of Arabian/Mughal culture is evident, especially in the dishes of the Muslim community, although many have become popular among all communities. Thalassery Falooda is a regional variant of the Persian dessert. This is a cocktail of fruit salad, dry fruits such as black current, pista, cashew, almond(badam), rose milk and vanila icecream. Thalsserry has produced a lot of good Cricketers to Kerala Team The Asian Green Mussel (Perna viridis) cuisines are favored"
"Chana masala Chana masala (, literally ""mix-spiced small-chickpeas""), also known as channay, chole masala, chole or chholay (plural), is a dish originating from South Asia. The main ingredient is a variety of chickpea called ""chana"" (चना) or ""kala chana"" (meaning ""black chana)"". They are twice the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked. ""Chole"" is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as ""kabuli chana"" (काबुली चना) in Hindustani. Chana masala is fairly dry and spicy with a sour citrus note (the"
"called ""fraco"" (pronounced ""fray-co"") -- sometimes spelled ""fraico"". ""Kala Khatta"" is a syrup made from the jambul fruit in India and some other parts of South Asia. It is primarily used as a flavoring for Indian ice lollipops or popsicles, sold as street food. Crushed ice is formed into a lump by hand and mounted on a stick to make the lollipop. Kala khatta syrup and seasonings such as salt and pepper are then poured on the lollipop. Snow cone Snow cones are a variation of shaved ice or ground-up ice desserts commonly served in paper cones or foam cups."
"tomato sauce), ""afritada"" (chicken or pork and vegetables simmered in tomato sauce), ""kare-kare"" (oxtail and vegetables cooked in peanut sauce), ""pinakbet"" (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), ""crispy pata"" (deep-fried pig's leg), ""hamonado"" (pork sweetened in pineapple sauce), ""sinigang"" (meat or seafood in sour broth), ""pancit"" (noodles), and ""lumpia"" (fresh or fried spring rolls). Various food scholars have noted that Filipino cuisine is multi-faceted and is the most representative in the culinary world for food where 'East meets West'. During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were"
"Calamondin Calamondin (""Citrus microcarpa"", × ""Citrofortunella microcarpa"" or × ""Citrofortunella mitis""), also known as calamansi, is an economically-important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines and surrounding areas in southern China, Taiwan, Borneo, and Sulawesi. Calamondin is ubiquitous in traditional Filipino cuisine. It is used in various condiments, beverages, dishes, marinades, and preserves. Calamondin is also used as ingredients in the cuisines of Malaysia and Indonesia. Calamondin is a citrofortunella, an intergeneric hybrid between a member of the genus ""Citrus"" (in this case probably the mandarin orange) and the kumquat. it was formerly considered"
"Jambalaya Jambalaya ( , ) is a Louisiana-origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked meat such as andouille, along with some other seafood,mostly pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the ""holy trinity"" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth"
"California roll A California roll or California maki is a ""makizushi"" sushi roll that is usually rolled inside-out and containing cucumber, crab meat or imitation crab, and avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice in an inside-out roll (""uramaki"") is sprinkled with toasted sesame seeds, ""tobiko"" or ""masago"" (capelin roe). As one of the most popular styles of sushi in the United States and Canada, the California roll has been influential in sushi's global popularity and in inspiring sushi chefs around the world in creating their non-traditional fusion cuisine. The"
"name for a condiment made from the dried herb(s), mixed together with sesame seeds, dried sumac, often salt, and other spices. According to Nissim Krispil, an ethno-botanist and folklore researcher, Calamintha incana aids the birthing woman (also for those with uterus problems) providing substantial relief. Cook 2 handfuls of leaves and stems in 1 litre water, allow boiling for 3 minutes. drink 4-5 cups a day. Calamintha Calamintha is a genus of plants that belongs to the family Lamiaceae. Commonly called the calamints, there are about eight species in the genus (around 30 before revisions in taxonomy) which is native"
"cassava (which is then referred to as 'cassava ""kalamay""'). There are many variations and types of kalamay. Kalamay can be divided roughly into two types: the syrupy kind used in conjunction with other dishes (higher ""latik"" ratio), and the gummy chewy kind which is more expensive and usually eaten on its own. Varieties include the following: ""Kalamay"", in many Visayan languages (particularly Hiligaynon), is synonymous with 'sugar' (extracted from sugarcane). The word is usually elided to ""kamay"" in modern Cebuano dialects. In the Waray language, ""kalamay"" refers to a hardened cake of molasses used as sweeteners for many cooked desserts."
"Kalamay Kalamay (also spelled Calamay, literally ""sugar""), is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. ""Kalamay"" can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages. ""Kalamay"" is made by extracting coconut milk from grated coconuts twice. Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. Brown sugar is added to the"
"Rajma Rājmā<ref name=""jug alba diaries M's/Rajma""></ref> or Rāzmā is a popular vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice. Although kidney beans did not originate from the Indian subcontinent, it is a part of regular diet in Northern India and Nepal. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. A 100 gram serving of boiled Rajma beans contain about 140 calories, 5.7 grams of protein, 5.9 grams of fat and 18 grams of carbohydrate."
"or avocado to mimic an egg salad or deviled eggs. Kala namak is considered a cooling spice in Ayurveda and is used as a laxative and digestive aid. It is also believed to relieve flatulence and heartburn. It is used in Jammu to cure goitres. This salt is also used to treat hysteria and for making toothpastes by combining it with other mineral and plant ingredients. Kala namak Kala namak (Urdu / Hindi) or bire noon (Nepalese; literally ""black salt"") is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. It is also known as"
"Kumato 'Kumato' is a trade name given to a patented cultivar of tomato developed in Spain called 'Olmeca', which went by experimental number SX 387. 'Kumato' is a standard-size tomato cultivar weighing between 80 and 120 grams (2.8 and 4.2 ounces). It is firm, with a color ranging from a green to reddish brown or purple, varying in flavor from almost no flavor to sweeter than typical tomatoes due to a higher fructose content. As the 'Kumato' is a hybrid, planted seeds will not necessarily grow plants identical to the parent. 'Kumato' is grown by specially selected growers in Australia,"
"To keep with dietary laws, the Entree and Accessory packets are packed in two separate inner boxes in an outer case and come in kosher or halal only (the two special ration types are never mixed in a shipping case). The original meals were kosher only and came in 4 Beef, 4 Chicken, 2 Salmon, and 2 Gefilte Fish menus. The meals now come in Beef, Lamb, Chicken, Vegetarian, and Pasta dishes. The entrees are a mixture of traditional Middle-Eastern and Southwest-Asian dishes (like ""Lamb & Vegetable Jalfrezi"" or ""Curried Chicken with Basmati Rice, Lentils, and Vegetables"") and Western dishes"
"Cahuamanta Caguamanta is a typical Mexican seafood dish made with manta ray and shrimp. It is usually prepared as soup, containing manta ray, shrimp and vegetables. It can be also be prepared as tacos. When the broth is served alone, it is called ""bichi"" taken from the Yaqui language word that means ""naked."" Originally, the main ingredient was sea turtle (caguama), but due to it being placed on the endangered species list its hunting has been outlawed. Since then, manta ray and shrimp have become the main ingredients. This food was first served in the city of Los Mochis, Sinaloa."
"Cahuamanta Caguamanta is a typical Mexican seafood dish made with manta ray and shrimp. It is usually prepared as soup, containing manta ray, shrimp and vegetables. It can be also be prepared as tacos. When the broth is served alone, it is called ""bichi"" taken from the Yaqui language word that means ""naked."" Originally, the main ingredient was sea turtle (caguama), but due to it being placed on the endangered species list its hunting has been outlawed. Since then, manta ray and shrimp have become the main ingredients. This food was first served in the city of Los Mochis, Sinaloa."
"rice instead of the usual basmati rice. The influence of Arabian culture is evident in the dishes of the Muslim community. Thalassery falooda is a regional variant of the Persian dessert. This is a cocktail of fruit salad, dry fruits such as blackcurrant, pista, cashew, almond(badam), rose milk and vanilla ice cream. Thalassery has a special place in modern history of Kerala as the pioneer of the regional bakery industry, since the first bakery and biscuit factory was started by Mambally Bapu in 1880 and the western-style cakes were introduced in 1883. Putu kadala, pazhampori, kozhi-kkalu, adda, kinnathappam, kalathappam, pappadam-pazham,"
"Kinilnat Kinilnat, or ""ensalada"", is an Ilocano salad. Popular vegetables that are used as ingredients to this dish include the shoots and leaves of the sweet potato and bitter melon, shoots and the fruits of the string bean, and horseradish tree leaves and blossoms, taro, cabbage, blossoms of the West-Indian pea, and winged beans, fern shoots, or other various vegetables such as eggplant. The leaves, shoots, blossoms, or the other parts of the plant are blanched, drained and dressed with bagoong (preferably) or patis, and sometimes souring agents like calamansi or cherry tomatoes are added, as well as freshly ground"
"as ""Kalli"" or ""Dau Dau"". Laghman (food) Laghman ( ""lağman""; ; ""leghmen"", ләғмән; ""lagman"") is a Central Asian dish of pulled noodles, meat, and vegetables. Native Turkic words do not begin with L, so läghmän must be a loanword, probably from the Chinese ""lamian"", although its taste and preparation are distinctly Uyghur. It is especially popular in Kyrgyzstan and Kazakhstan, where it is considered a national dish of the local Uyghur and Dungan ethnic minorities. It is also popular in Uzbekistan, Tajikistan and northeastern Afghanistan, where chickpeas are added to it, and in the Chitral and Gilgit regions of northern"
"became established in the Philippines and is a a staple vegetable used in a variety of dishes. It is known in Filipino as ""kalabasa"", or in Philippine English as ""squash"" or ""pumpkin"". The flower (""flor de calabaza"") is used as an ingredient in quesadillas, empanadas and other dishes in Mexican cuisine and New Mexican cuisine, and in pupusas in Salvadoran cuisine. The flowers (""bulaklak ng kalabasa"") are also commonly eaten stuffed (""relyeno"" or ""relleno""), or as ingredients in soups in Philippine cuisine, along with young leaves (""talbos ng kalabasa""). The seeds, toasted and seasoned, known as ""pepitas"", are a common"
"Kala namak Kala namak (Urdu / Hindi) or bire noon (Nepalese; literally ""black salt"") is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. It is also known as ""Indian black salt"", ""Sulemani namak"", ""bit lobon"", ""kala noon"", or ""pada loon"" or in Bhojpuri ""padaniya noon"". It is found mostly in the Himalayas. The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Because of the presence of Greigite (FeS, Iron(II,III) sulfide) in the mineral, it forms"
"broken into pieces and served in salads after being dampened. Contemporary versions stored at room temperature can remain edible for up to eight weeks when stored in an airtight container. In Crete, a variety of paximathia is called ""kouloura"", which is ring-shaped, prepared dried, served drizzled with olive oil and is typically topped with oregano and grated tomato. ""Eptazymo"" is the Cretan style that is prepared with chick peas. Paximathia Paximathia (), also spelt paximadhia and paximadia, is a hard bread of Greek origin that is prepared with whole wheat, chick pea or barley flour. It has been referred to"